Total Time
50mins
Prep 20 mins
Cook 30 mins

Yummy fish quiche. Great as a dinner quiche, or made in smaller tart shells as an appetizer.

Ingredients Nutrition

Directions

  1. Cut sole fillets in half lengthwise, then cut across into pieces about 1 ½ inch long.
  2. In bottom of pie shell, layer olives, red pepper, and green onion in order given.
  3. Spread sole evenly over all.
  4. In a bowl or blender, combine eggs, cream, cheese, and seasonings and blend well.
  5. Pour mixture over sole to 1/8 inch from top edge of crust.
  6. Sprinkle generously with parmesan cheese if desired.
  7. Bake in preheated oven 350F 35 to 40 minutes or until a thin knife inserted in custard comes out clean.
  8. Chill in refrigerator.
  9. Before serving dust with paprika if desired.

Reviews

(1)
Most Helpful

This was just OK. I had to use flounder instead of sole, since my store didn't have it. I liked it better hot than chilled. I think maybe the pimento stuffed olives really turned me off. It was very interesting to try.

CaramelPie September 18, 2007

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